When you can’t buy Hawaiian bread: How a Hawaiian family makes it on a whim
Posted September 11, 2018 06:07:00 The island of Hawai’i is one of the world’s most popular tourist destinations.
It has long had a unique, traditional way of cooking.
It’s known as the Hawai’ian way, and its origins are as much a part of its culture as the food itself.
In this story, we talk to the family who make this tradition a reality.
(Published Monday, Sept. 10, 2018)The tradition started in the 1800s, when the island’s first settler, Joseph L. King, started making the bread in his kitchen in 1853.
The King family, who lived on Waikiki Street, is the first in Hawaii to say they’ve been making Hawaiian bread for nearly 100 years.
But it’s a tradition that’s slowly grown over the years.
“The King family has been making Hawai’is bread for hundreds of years.
They started in 1854,” said chef Joe Alamo, who serves as the executive chef at the King family’s Hawai’o Bakery.”
It started with a single breadmaker and then expanded over time, to include a bakery and later a wholesale bakery,” he said.
The king family began making the Hawaiian bread in the 1850s, and Alamo said it’s been the bread of choice for generations.
“They’re very, very proud of the way the bread is made, because it’s just so beautiful,” he explained.
“Hawaiians don’t eat bread, but they do have a lot of Hawaiian dishes, so they have a special way of eating bread,” he added.
“It’s kind of like the Hawaiian way of life.”
Cooking with the King FamilyThe King families bread is different than other traditional Hawaiian breads.
It uses a blend of brown and white bread flour, a process that’s known for producing fluffy, light, but still tender breads, Alamo explained.
The Hawaiian family cooks the bread at their kitchen at Waikikiki and is proud of its way of making the traditional Hawaiian way.
“This is a special kind of bread that has the consistency of a soft roll, but is a little bit chewy, a little crunchy, but not too much,” said Alamo.
“Because it’s made from brown and whites, it doesn’t have a great texture, and it’s really quite crunchy,” he continued.
“But it’s got a wonderful, wonderful flavor, and you can eat it without a spoon.
It just melts in your mouth.
That’s why we call it Hawaiian bread.”
Alamo said he’s been making the King’s Hawaiian bread since he started serving Hawaiian food in 2009.
Alamo and his wife, Kristie, grew up on the island, and they’re both very familiar with the recipe.
“They really like it, and we’re very proud that they’re making it here,” he quipped.
“You can find Hawaiian bread at most restaurants, but there’s not a lot that’s made here,” said Kristie Alamo in an interview.
“You can have the traditional Hawai’ians bread or something that’s not Hawaiian bread, and that’s what we’re trying to make.”
A traditional Hawaiian loaf of Hawaiian bread with butter, salt and pepper.
(Courtesy of Kristie and Joe Alamos)While the King brothers are the ones who are responsible for making the food, the King children and their father, Joseph Jr., are responsible with the care and upkeep of the food.
“I’m very proud to be the parent who has the most hands-on involvement,” Alamo added.
“We started the business by making the family’s bread in our home kitchen, and now it’s grown from there,” Alvo said.
“The King’s family has worked so hard to get it to where it is today.”
When it comes to the King families traditional Hawaiian baking technique, it’s very simple.
The family uses a mix of brown, white, and flour.
“In the King household, we don’t use a lot more than white flour,” said Joe Alava, who is also the executive cook at the Hawaii Bakery and serves as a guest chef for the restaurant.
“We also don’t put any salt in the flour.
It is just right there on the inside of the bread.””
They have very, small pieces of flour, and there’s a lot less salt in that than in other traditional breads,” he told NBC News.
Alamo also said that they don’t add salt to the flour, because the Kings tradition is to bake bread in a bowl of milk, not a traditional Hawaiian kitchen.
“That’s the thing that is unique about this, and why we love it so much,” he concluded.